Fried shredded Hakka fish(cui zha ke jia yu si )

Fried shredded Hakka fish

Introduction:

"Hakka shredded fish" has a unique production process. It selects the thick grass carp or red carp, scrapes the scales, removes the meat and bones, cuts the pure fish into paste, and then adds sweet potato starch and a certain amount of salt according to a certain proportion, kneads them into a ball like dough, divides them into several large mounds, rolls them into pancakes with a wooden roller, and steams them in a special bamboo dish. When it is cooled to non stick, fold it into strips and press it tightly, then cut it into shreds and dry it for storage. When eating, it can be boiled in soup, cold mixed or fried. "

Production steps:

Step 1: wash the pan, dry the water, pour in about 200g cooking oil and heat it to 80 ℃.

Step 2: turn down the heat, grab a handful of Hakka shredded fish and put it directly into the oil pan.

Step 3: fry in oil for 3-6 seconds. (according to individual firepower)

Step 4: deep fry the shredded fish until it is beige, and then take it up immediately. This process must be fast, otherwise it will be easy to scorch.

Step 5: load the plate and finish the production.

Materials required:

Hakka handmade shredded fish: 50g

Edible oil: 200g

Note: 1. For new cooks who are not proficient in oil temperature control, it is recommended to try frying with medium or low heat, so the shredded fish will not be over fried. 2. Hakka shredded fish has its own seasoning. It doesn't need to add other seasonings, just keep the original flavor. 3. The fried shredded fish is very crispy and delicious. It can be used as food and wine. 4. Don't leave the shredded fish idle for too long after deep frying. The best eating time is within half an hour. If it is more than half an hour, it will lack a lot of taste.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cui Zha Ke Jia Yu Si